4 chicken thighs (boned or boneless, cut into halves)
1 teaspoon salt
1/2 Large onion (diced)
2 Large garlic cloves (smashed)
1 " ginger (minced)
1/2 cup cherry tomatoes
2 tablespoons curry powder
3 Medium thai chilies (optional, depends on heat level desired)
1 cup chicken stock
3/4 cups coconut milk
Warm 2 tablespoons oil in a large saute pan over medium heat. Season the chicken thighs with 1/2 teaspoon salt and add them to the pan skin side down. Let brown for about 5 minutes before flipping thighs over and again browning for 5 minutes. Remove from pan and let rest.
Add the onions, garlic and ginger to the pan and stir occasionally until onions are translucent, about 5 minutes. Stir in the tomatoes, curry powder and chilies. cook for 2 minutes.
Add the chicken thighs to the pan along with the chicken stock and 1/2 teaspoon salt. Bring to a medium boil. Cover and let cook for 10 minutes. Flip chicken thighs over and cook for 5 minutes.
Add the coconut milk and let boil uncovered for 10 minutes. Serve warm.